ULTIMATE VEG LOAFSometimes, you just get it right. And I gotta say, I did with this recipe. I have made many veg loafs always striving for not only a delicious flavor, but the texture we all associate with a meatloaf. As many of you know I am a fan of seitan, but of course wanted a lighter texture for a meatloaf. I discovered just a couple T of the Vital What Gluten in the recipe holds it all together so much better and keeps it firm enough to slice up later for sandwiches. I also really enjoy the bits of sweet red bell pepper in this loaf, and the walnuts give it just the right amount of texture. I ate a bunch, saved a slice for the next day, then froze 5 individual servings for later use. I think you will really enjoy this one.

Stir well, and put in loaf pan. Bake at 400 degrees for approx. one hour, but keep checking. It is done when the edges and bottom are getting med brown. I top with ketchup before baking. Another great option is to top with mashed potatoes, fluff with fork, then bake for last 15 minutes until potatoes are lightly browned.